Yesterday was a sweet, sweet day.
It all started with a nice hot bowl of oats, infused with egg whites and chia seeds, topped with bananas and gingerbread granola.
A little while later my neighbor brought over a box of giant cupcakes that were oh so moist.
I went for the lemon flavored cupcake in the upper right corner.
It was also my dad’s birthday yesterday.
And in my family the birthday boy (or girl) gets to choose what and where they want to eat dinner. My dad chose to have a home cooked meal of steak and fries along with a nice bottle of wine and so thats exactly what the birthday boy got.
(This particular winery has an artist design it’s label each year and this one just happens to be one of my favorites. How cute is that lamb?)
As for the cake…because there is always cake. I’m usually the one who bakes the cake for a birthday, but my sister decided she would give it a whirl this time. This is the first thing she’s every baked from scratch, and I’d have to say it turned out pretty good.
It’s a carrot cake as thats my dads favorite flavor. It also just happens to be Easter on Sunday so i’d say the cake is extra festive. There was just one little incident that freaked us out at first. When we sliced the cake there were green specks everywhere.
The carrots had turned green. It’s kinda freaky looking, but we soon figured out that it was due to the imbalance of the baking soda. Either it wasn’t mixed well enough, and/or the addition of 1/4 cup pineapple puree messed up the ph balance of the cake. Regardless, the cake was super moist and complemented the fluffy frosting.
If anyone needs a good carrot cake recipe, my sister used this one. Promise yours won’t turn out green! The sis made a couple changes which is most likely what lead to the color change. She reduced the sugar to 1 & 1/4 cup, subbed 1/2 cup oil for coconut oil b/c she ran out of veg oil, and add 1/4 cup pineapple puree. But if you just so happen to want green carrots, feel free to add the pineapple
We didn’t use the frosting from the recipe and instead just made our own.
Fluffy Cream Cheese Frosting
- 1 block light cream cheese
- 1 tub whipped cream cheese
- 1 and 3/4 cup confectioners sugar
- 1 tub defrosted cool whip (or trader joes house whip)
Cream together room temperature cream cheese and confectioners sugar. Fold in cool whip. Store in fridge covered with saran wrap until ready to use. When ready to use, allow for it to defrost on the counter for 10 mins before frosting cake.
And now I’m doing some last minute packing as I’m heading off to Seattle in a couple hours for a fun girls weekend. I haven’t been there in nearly 10 years and this time I get to return as a foodie(!). I’m really excited to visit Pikes Place, take a barre class, eat out, and just spend time with friends and enjoy the city.
Hope everyone has a wonderful Easter weekend!
What’s something sweet you’ve eaten recently?
Have you ever had green carrots in your cake?
What do you have planned for Easter weekend?